Churros with Dulce de Leche Dip

Prepare the Cinnamon Sugar & Dip

1. In a shallow dish, combine 100g of the granulated sugar with the ground cinnamon. Mix well and set aside.
2. Spoon the dulce de leche into a small serving bowl. If it is very thick, microwave it for 10 to 15 seconds to warm it slightly and make it easily dippable.

Mix the Dough

3. In a medium saucepan, combine the water, butter, the remaining 20g of sugar, and the salt. Bring to a boil over medium-high heat.
4. Once boiling, remove the pan from the heat. Immediately add all of the flour and stir vigorously with a wooden spoon or spatula. Keep stirring until the mixture comes together into a smooth, cohesive ball of dough that pulls away from the sides of the pan (about 1 minute).
5. Let the dough cool for about 5 minutes, then transfer it into a sturdy piping bag fitted with a large closed or open star tip.

Fry the Churros

6. Heat the frying oil in a deep, heavy-bottomed pot or large skillet over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, test it by dropping a tiny piece of dough into the oil; it should bubble vigorously immediately.
7. Carefully pipe strips of dough (about 10 to 12 cm long) directly into the hot oil. Use clean kitchen shears to snip the dough at the end of the piping tip. Fry only 3 to 4 churros at a time to avoid crowding the pot.
8. Fry for about 2 to 3 minutes per side, turning occasionally with tongs, until they are deep golden brown and crispy.
9. Use a slotted spoon to transfer the hot churros to a plate lined with paper towels to drain for just 10 seconds.

Coat and Serve

10. While still hot, roll the churros in the cinnamon-sugar mixture until they are completely and evenly coated.
11. Serve the warm churros immediately on a platter alongside the dulce de leche dip.